Crispy green cabbage rosti in a skillet are a simple and surprisingly tasty recipe that lets you turn cabbage into a golden, crunchy dish. The cabbage is sliced very thin and mixed with eggs and flour to obtain a mixture that in the pan transforms into small rösti with a soft heart and a crispy exterior.
This preparation resembles the classic potato rösti in texture, but uses green cabbage as the main ingredient. The result is a light yet flavorful dish, perfect as a vegetarian second course or as a main served with a simple salad.
Green cabbage rösti are also ideal when you want to cook cabbage differently from the usual pan-fried or oven recipes. With a few ingredients you get an easy and quick preparation that even those who don’t usually love this vegetable will enjoy.
Served hot just after cooking, they are golden and slightly crispy on the outside while remaining soft and flavorful inside.
Don’t miss the recipe for basmati rice stir-fried in the wok with cabbage and eggs.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 8/9 rosti
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the crispy green cabbage rosti in a skillet:
- 9 oz (about 2 3/4 cups shredded) green cabbage
- 3 medium eggs
- 3 tbsp 00 flour (type 00 wheat flour)
- to taste fine salt
- to taste black pepper
- to taste extra virgin olive oil
Tools for the crispy green cabbage rosti in a skillet:
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Skillet
Steps to prepare and cook the crispy green cabbage rosti in a skillet:
To prepare the green cabbage rösti, start by removing any damaged outer leaves from the cabbage. Cut the cabbage in half and then into very thin slices.
Transfer the cabbage to a large bowl. If the strips are very long you can break them slightly with your hands.
To make the cabbage softer add a pinch of salt and mix it with your hands. Let it rest for about 5 minutes. This little trick helps soften the leaves and obtain a mixture that is easier to work with.
After resting, squeeze the cabbage slightly with your hands to remove the liquid that has formed.Add the eggs to the bowl and mix well with a fork. Then add the flour and a grind of black pepper and continue mixing until you obtain a fairly compact mixture in which the cabbage is well bound by the eggs.
Heat a non-stick pan with one or two tablespoons of oil. When the pan is hot, drop spoonfuls of the mixture to form small rösti.Press them slightly with the back of the spoon to flatten them and cook over medium heat for about 3–4 minutes until the bottom is golden.
Carefully turn the rösti and continue cooking for another 3–4 minutes until well golden and slightly crispy.
Transfer the cabbage rösti to a plate and serve immediately while hot.
Curiosities
Green cabbage rösti are inspired by Swiss rösti, a traditional Swiss recipe prepared with grated potatoes cooked in a pan until golden and crispy.
In the classic version rösti are made exclusively with potatoes, but over time many variations with other vegetables have appeared. These green cabbage rösti take the idea of traditional rösti, replacing potatoes with cabbage to obtain a simple, light and very crispy preparation.
FAQ (Questions & Answers)
Should the cabbage be cooked before preparing the rösti?
No, the cabbage is used raw. When cut very thin it cooks perfectly during the rösti preparation.
Can I make the rösti without flour?
Flour helps bind the mixture, but it can be replaced with rice flour or a tablespoon of cornstarch.
Can I store the green cabbage rösti?
Yes, they can be stored in the refrigerator for one day and reheated in a pan to return them to crispiness, or in the air fryer basket.
